Easy Sweet Potato Fries
Learn how to make crispy homemade sweet potato fries with simple ingredients. A healthy, gluten-free side dish recipe that's easy and delicious.
Ingredients
- 4 medium sweet potatoes, about 2 pounds total
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon dried oregano
- 2 tablespoons nutritional yeast, optional
- Parchment paper for baking sheet
- 1 tablespoon fresh lime juice, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper.
- 2
Scrub the sweet potatoes under cold running water to remove any dirt, then pat them dry thoroughly with a clean kitchen towel.
- 3
Cut each sweet potato lengthwise into quarters, then slice each quarter into fries approximately 1/4 inch thick.
- 4
Toss the cut sweet potatoes in a large mixing bowl with olive oil until all pieces are lightly coated.
- 5
In a small bowl, combine sea salt, black pepper, garlic powder, smoked paprika, cayenne pepper, and dried oregano.
- 6
Sprinkle the spice mixture over the oiled sweet potatoes and toss gently until every fry is evenly seasoned.
- 7
Arrange the seasoned fries in a single layer on the prepared baking sheets, ensuring they don't overlap or crowd together.
- 8
Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the edges are golden brown and crispy.
- 9
Remove from the oven and immediately sprinkle with nutritional yeast if using, which adds a savory umami flavor.
- 10
Transfer to a serving platter and drizzle with fresh lime juice, then garnish generously with chopped cilantro.
- 11
Serve immediately while still warm and crispy, ideally with your favorite dipping sauce like Greek yogurt mixed with garlic.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| extra virgin olive oil | avocado oil | Avocado oil has a higher smoke point and remains stable at high roasting temperatures, reducing the formation of harmful oxidized compounds that can increase inflammation. |
| sea salt | pink Himalayan salt or potassium-based salt substitute | Reduces sodium intake which supports blood pressure regulation and reduces fluid retention, while pink salt provides trace minerals that support electrolyte balance and gut health. |
| smoked paprika and cayenne pepper | turmeric and black pepper combination | Turmeric contains curcumin, a powerful anti-inflammatory compound, while black pepper enhances curcumin absorption; this swap significantly boosts the anti-inflammatory profile of the dish. |
| nutritional yeast | grated Parmesan cheese or nutritional yeast blend with ground flaxseed | Flaxseed adds omega-3 fatty acids and fiber that support gut health and stable blood sugar, while Parmesan provides additional protein; either option increases satiety. |
| 2 tablespoons olive oil for coating | 1 tablespoon olive oil plus 1 tablespoon aquafaba or plant-based milk | This reduces total fat content and calories while maintaining coating consistency; aquafaba provides natural binding without adding saturated fat. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 165 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Carbohydrates | 28g |
| Fiber | 5g |
| Sugar | 5g |
| Protein | 4g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
